Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

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Description

In my opinion, this is one of the easiest desserts ever. And one of the most delicious. I’ve tried many recipes, all of them are great. But this one is the best! Super easy to make, a little fudgy, and chocolatey!

Ingredients

120 gramsButter

100 millilitersMilk

50 gramsDark Chocolate Pieces

50 gramsPowdered Cocoa

1 Egg, Whole

180 gramsWhite Sugar

125 gramsYogurt

190 gramsFlour

1 pinchSalt

1 teaspoonBaking Powder

FOR THE GLAZE:

1 teaspoonGelatine

50 millilitersWater, Divided

80 gramsWhite Sugar

70 gramsHoney

70 millilitersCondensed Milk

80 gramsDark Chocolate Pieces

Preparation

Melt butter and add milk. Keep the heat low and stir in chocolate and powdered cocoa. Blend well, then set aside.

In a separate bowl, mix egg with sugar. Add yogurt. Add this mixture to the chocolate.

In a different bowl, combine flour, salt, and baking powder. Gradually add to the chocolate mixture.

Preheat oven to 180ºC (355ºF) and line a baking tray with parchment paper. Bake brownies for about 30 minutes.

For the glaze, add gelatine to half of the water and let it hydrate for 15 minutes. Meanwhile, over low heat, add remaining water, sugar and honey. Cook for 2 minutes. Set aside and stir in condensed milk, chocolate, and gelatine mixture. Mix well until you have a smooth and shiny glaze.

Gently pour some hot glaze over the cooled brownies, without smoothing or touching it. Let it cool.